Part 60 (2/2)

Beat well together one cupful of b.u.t.ter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four cupfuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time. To this add one even teaspoonful of soda dissolved in one tablespoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff foam.

Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs.

This is the same recipe as the one for ”Citron Cake,” only omitting the citron.

ANGEL CAKE.

Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one gla.s.s and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract. After this add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake-dish, which should _not_ be b.u.t.tered or lined. Bake at once in a moderate oven about forty minutes, testing it with a broom splint. When done let it remain in the cake-tin, turning it upside down, with the sides resting on the tops of two saucers so that a current of air will pa.s.s under and over it.

This is the best recipe found after trying several. A perfection cake.

WAs.h.i.+NGTON LOAF CAKE.

Three cups of sugar, two scant cups of b.u.t.ter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of currants and four cups of sifted flour.

Mix as usual and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well b.u.t.tered. This cake will take longer to bake than plain; the heat of the oven must be kept at an even temperature.

[Ill.u.s.tration: MAKING THE PIES.]

RIBBON CAKE.

This cake is made from the same recipe as marble cake, only make double the quant.i.ty of the white part, and divide it in one-half; put into it a very little cochineal. It will be a delicate pink.

Bake in jelly-cake tins and lay first the white, then the dark, then the pink one on top of the others; put together with frosting between.

It makes quite a fancy cake. Frost the top when cool.

GOLDEN SPICE CAKE.

This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one cupful of mola.s.ses, one cupful of b.u.t.ter, one large coffeecupful of sour milk, one teaspoonful of soda (just even full) and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of cayenne pepper; beat eggs, sugar and b.u.t.ter to a light batter before putting in the mola.s.ses, then add the mola.s.ses, flour and milk; beat it well together and bake in a _moderate_ oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last.

ALMOND CAKE.

One-half cupful b.u.t.ter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until skins easily slip off--and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one-half teaspoonful baking powder, one gla.s.s brandy, one-half cupful milk. Rub b.u.t.ter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to the b.u.t.ter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes.

ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup b.u.t.ter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream of tartar, one-half teaspoonful of soda, dissolved in the milk.

Put half the above mixture in a small shallow tin, and to the remainder add one teaspoonful mola.s.ses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, a little nutmeg and one tablespoonful flour. Bake this in same kind of tins.

Put the sheets of cake together, while warm, with jelly between.

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